1. Heat oil a large skillet over medium-high heat. Add chorizo, and sauté, stirring often, 3 to 5 minutes or until the chorizo starts to brown. Add garlic and thyme; sauté 1 minute or until garlic is fragrant.

2. Add clams and sherry. Cover and cook, shaking pan often, 5 to 10 minutes or until the clams open. Check periodically, and remove clams as they open. (Discard any that do not.) Serve in a wide, shallow bowl with the pan juices poured over clams. Makes 4 appetizer servings.